Pies with jam from yeast dough. Recipes for fried pies with jam: options with different types of dough. Lenten cooking option

Pies with jam in a frying pan are a wonderful alternative to traditional baking in the oven. The difference is that preparing such products is much easier and faster. Almost everyone loves fried pies - from young to old. Delicious airy dough fried in a frying pan, with fruit or berry filling, will not leave anyone indifferent. There are no particular difficulties in preparing such baked goods, and the most common products are required. Take a little time and please your loved ones with delicious fried pies with sweet filling. This dish is perfect for evening tea with the family.

Taste Info Pies

Ingredients

Water – 1.5 tbsp;
Fresh yeast – 30 g;
Wheat flour – 4.5 tbsp;
Sugar – 1.5 tbsp;
Salt – 3/4 tsp;
Vegetable oil – 3 tbsp. into the dough + 70-80 ml. for frying;
Jam – 300g.

How to cook fried pies with jam in a frying pan

To make the pies tasty and beautiful, you need to knead the dough correctly. Pour warm, boiled water into a deep bowl and dissolve the yeast in it.

Add sugar, salt and stir. Cover the bowl with a clean towel and place in a warm place for 15-20 minutes. During this time, a lush, white cap should form. If this does not happen, the yeast is unsuitable for making dough.

Add all the flour in small portions to the yeast. Be sure to sift it through a strainer, then the pies will turn out airy and will literally melt in your mouth. Pour in vegetable oil.

Knead the dough with your hands. It should be soft enough and stick to your hands a little. Knead the dough as you add flour, you may need a little more or less. It depends on the quality of the product. Cover the bowl with the dough with a towel and place in a warm place to rise.

The finished dough should increase in volume several times. Place it on the work surface and knead it with your hands. If the dough is sticky, grease your hands and board with vegetable oil or sprinkle with flour. Form it into a long, plump sausage and cut it into small pieces. Adjust the length and width yourself, depending on the desired size of the finished pies. Don't forget that the products in the frying pan will increase several times!

Using a rolling pin, roll each piece of dough into a flat cake.

It's time for the filling. You can use absolutely any jam you like or even thick jam. Place about a teaspoon of filling in the center of each piece. Do not overdo it, otherwise during frying the jam will begin to flow out and burn.

Pinch the edges of the pies well to form a dumpling. Then give it a more even shape.

Heat up the frying pan with vegetable oil. Ideally, the pies should be deep-fried, but not everyone has this opportunity. Therefore, pour in as much oil as you think is necessary, adding more if necessary. Place the pieces in hot oil, seam side down.

Fry on both sides over medium heat until nicely golden brown. One batch takes about 4-5 minutes to cook. Place the finished pies on a paper towel to remove excess fat.

Fried pies with jam from yeast dough are ready. Let them cool slightly and serve as a dessert, with a cup of aromatic tea. It turned out very tasty, bon appetit!

Note to the owner:

If you prefer to use dry yeast, you will need three times less of it - 10 g.
If you want the pies to remain crispy, store them in a dry place, covered with a towel. But if you put it in a saucepan and cover it with a lid, after a few hours the products will become soft.
Hardened pies can be given a second life. Place them in the microwave, place a glass of water next to them and heat them for 30 seconds. During this time, the pies will become soft and tasty again.

Ruddy and fragrant homemade baked goods! What could be tastier? She makes our home truly cozy. Homemade pies are a reason to have a good time at the same table with loved ones or friends.

I suggest making yeast pies with jam in the oven. The result is fluffy and tender baked goods. It is important not to make the dough tight, it should stick a little to your hands and be soft. This results in an airy dough. From this dough you can make not only sweet pies, but also pies, bagels, and rolls.

So, let's get started! I prepare the products according to the list.

Pour sugar and salt into a bowl.

Add warm milk and vegetable oil and mix.

I sift the flour, mix with the yeast and add to the milk mixture.

I knead the dough thoroughly.

Cover the bowl with the dough with film and let it increase in volume by 2-3 times.

I knead the dough and divide it into equal pieces (I weigh 45 g pieces of dough using a kitchen scale). I try not to sprinkle the working surface with flour, but to grease it a little with vegetable oil. I either roll out each piece of dough using a rolling pin or flatten it a little. I put about 2 teaspoons of jam in the middle of the dough circle.

I bring the edges of the dough together and pinch the seam well. I make the rest of the pies.

Place the pies, seam side down, on a baking sheet greased with vegetable oil.

I cover the pies with film (to prevent a dry crust from forming) and let them increase in size a little.

Beat the egg yolk with milk and brush the top of the pies with a pastry brush.

I bake pies with jam in the oven, preheated to 180 degrees, until golden brown.

Delicious oven-baked pies with jam are ready!

Enjoy your tea party with fragrant and fluffy pastries!

Pies with jam are an inexpensive and beloved pastry. Some will say that it is banal, while others will notice that it is “grandmother’s” - from childhood, from cozy winter evenings, old pantries with jars filled with a variety of jams.

There are several types of dough for such pies, and each is interesting in its own way.

The choice of jam for pies is, oddly enough, no less important. Agree, pies with homemade aromatic plum jam and pies with store-bought apple jam will be quite different. Yes, homemade jam for pies is better. If your choice nevertheless falls on store-bought, choose the thickest version of cherry, apple or plum jam.

Traditional pies with jam

This recipe will take a lot of time, since the basis of the pies is yeast dough. But, perhaps, these are the most traditional, basic pies with jam.

Recipe Ingredients

flour 0.5 kg
active yeast 1/2 tablespoon
salt a pinch
sugar 100 g
cream margarine 100 g
milk 1 glass
egg 2 pcs.
jam 300-350 g

How to make pies filled with jam according to a traditional recipe

Combine warm milk, yeast and sugar.

The temperature of the milk is of great importance. Cold milk will prevent the yeast from rising, and hot milk will simply kill the yeast fungus.

Leave the dough in a warm place for 15-25 minutes. A foamy top should appear on top.

Add melted margarine, eggs, salt, mix the dough.

Sift the flour, add in parts to the liquid ingredients, knead the dough.

Leave the dough in a warm place under a towel for 20-40 minutes. Let the dough rise and knead.

Divide the dough, roll out equal flat cakes. Place 2 teaspoons of jam in the center and make pies.

Place on a greased baking sheet and let rise for 15-20 minutes.

Grease with yolk and bake for 25-30 minutes at 180 degrees until golden brown.

Remove the pies from the baking sheet and let them rest a little.

For convenience, place the pies in a deep bowl in one layer and let them lie for 10-15 minutes under a towel. This will make the pies even tastier.

Recipe for puff pastries with jam

This is an option for the laziest housewives, since the recipe uses ready-made puff pastry and thick store-bought jam.

Recipe Ingredients

1 package of puff pastry (weight 0.5 kg);
300 grams of jam;
1 yolk;
a little vegetable oil.

How to make lazy pies with jam

Defrost the dough. Roll out a little and cut into squares with a side of 12-15 cm.

You can cut smaller squares, but then you end up with very small pies.

Cut the jam into large squares or rectangles.

If you use homemade jam, scoop the jam with a teaspoon, try to form a large piece.

Place a large piece of jam in the center of each square.

Pinch the edges to form square pies. Make nice and even joints.

Grease a baking sheet or parchment sheet with vegetable oil.

Place the pies at a short distance, the puff pastry does not rise much.

Break the egg, separate the yolk. Brush the pies with yolk using a silicone brush.

Bake for 15-20 minutes until nicely crusted.

You can put much more jam in such pies than in others - the filling does not leak out of such pies.

Recipe for Lenten pies with jam

This recipe can be prepared both during fasting and on other days; the recipe is very economical. These are pan-fried pies.

2 cups of flour;
150 ml water;
15 grams of fresh yeast;
1-1.5 tablespoons of sugar;
a pinch of salt;
1.5 tablespoons of refined vegetable oil + 1 glass of oil for deep frying;
50-80 grams of any jam.

All products must be at a compact temperature.

First, let's prepare the dough:

Mash the yeast with a fork, add sugar and knead again.

Add 1/3 cup flour and add water little by little, stir the mixture. A liquid dough will come out.

Place the dough in a warm place for 15-25 minutes.

When the dough has increased in volume by 3 times, continue cooking.

Kneading dough

Sift the remaining flour into another bowl and pour in the dough.

Stir the dough and let it rise. After about 1-1.5 hours the dough will rise.

Punch down the dough and add vegetable oil. After this, let the dough rise again.

Punch down the dough one last time and make the pies as usual.

Making pies with jam

Deep fry the pies for 10-15 minutes on each side.

It is advisable that the pies are at least half immersed in boiling oil.

Pies with jam on kefir

Pies according to this recipe can be deep-fried or baked in the oven. The recipe is universal; the dough is suitable for both sweet and savory fillings.

Dough:

250-300 ml of sour kefir, fat content 1.5%;
300-350 grams of flour;
1 egg;
1 teaspoon of soda;
2 tablespoons of sugar, optional without it.

Filling:

100-150 grams of thick jam.

How to cook kefir pies with jam

Warm up the kefir, even if it is at room temperature. Kefir should be warm, about 37-38 degrees.

Sift flour and baking soda.

Add sugar to flour, mix.

Pour flour into a container with warm kefir and mix.

The dough should stand and become blistered.

Only then continue cooking.

Let the dough sit, and in the meantime beat the egg and pour into the dough. Mix the dough with your hands. Add more flour if necessary. A soft, pliable dough should come out. Make pies and fry in deep fat or in the oven. Such pies come out spongy and fluffier than usual, because the dough increases in volume by 1.5-2 times.

Products for preparing the dough:

Kefir (2.5%) – 250 ml;

Chicken eggs – 2 pcs.;

Dry baker's yeast - 1 table. lie (or 50 grams of fresh water)

Cream margarine – 100 grams;

Granulated sugar – 100 grams;

Vanillin – 1 sachet;

Premium flour – 600 grams.

Jam from any fruit, but thick - 200 grams.

Margarine – 30 grams;

Water or milk - 2 tbsp. lodge;

Sugar – 30 grams.

How to prepare yeast dough with kefir

We'll start cooking by melting the margarine in a metal bowl over a fire until it becomes liquid.

Then, we need to pour vanillin and sugar into the melted margarine.

And stir everything until the crystals dissolve (you can do this quickly and easily in hot margarine).

Then, pour kefir into a deep bowl and add margarine-sugar mixture to it.

Stir thoroughly until smooth, then add yeast. Knead the liquid dough base again.

Then add the eggs to the base and, again, mix well.

Now, we need to add flour to the liquid base. First add half the portion and mix with a spoon. Then, pour the rest of the flour into the bowl and knead the dough with your hands. We get a test like the one in the photo.

After kneading, the dough in the bowl must be covered with cling film.

And leave at room temperature for 60 minutes.

During this time, the dough will increase in volume (rise). Next, we need to lightly dust the table with flour and knead it thoroughly.

How to make pies

From the main piece of dough you need to pinch off a small piece, the size of a chicken egg, and roll it into a ball with your hands.

We place the ball on the table dusted with flour and press it down a little and lightly roll a piece of dough with a rolling pin.

Place a teaspoon of jam in the center of the cake.

We fill the pie in the same way as dumplings are made.

Then, you need to twist the seam on the pie inward and lightly press the seam itself onto the table.

Thus, we get a small, neat pie. The pies must be placed tightly next to each other on a baking sheet covered with baking paper greased with vegetable oil.

Leave the pies placed on the sheet at room temperature for 20 minutes to allow them to rise.

How to make glaze for yeast pies

The finished baked goods will have an appetizing brown crust if you lightly coat them with a special glaze before putting them in the oven. To prepare it, we need to stir melted margarine, sugar, water and flour until smooth.

This mixture, using a brush, must be applied to the pies after they have risen.

How to bake pies

Place the baking sheet in a preheated oven and bake over medium heat for 20-30 minutes. The finished pies will have a brown crust when removed from the oven and if you pierce them with a toothpick, the dough should not stick to it.

That's all, our delicious airy homemade yeast pies with jam and an appetizing crust are ready.

It's time to brew a cup of tea with lemon and start eating delicious homemade pastries.

The dough can be anything. If you prepare classic yeast, the pies will turn out fluffy and airy, but at the same time satisfying.

You can make the dough without yeast, and on any base: kefir, sour cream, milk or water. This option is suitable if you don’t like the smell of yeast or want to make lean baked goods.

Good pies are also made from puff pastry - crispy, light, tender. You can buy puff pastry frozen, or you can make it yourself.

Pies made from any type of dough can be baked in the oven or fried in a frying pan.

How to prepare the filling

The jam can be anything: from apples, apricots, peaches, strawberries, currants, cherries, plums, raspberries or even gooseberries. Fortunately, there is a choice in stores. If you wish, you can also use homemade jam from your own cellar or your beloved grandmother’s pantry.

During cooking, under the influence of high temperature, the jam expands, becomes more liquid and tends to leak out of the pie. Like this:

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To prevent this from happening, the filling must be thickened in advance. You can do this in several ways:

Add semolina to the jam and mix thoroughly. The ratio is 1 teaspoon of semolina per 1 cup of jam. Cook the mixture for 3-5 minutes over low heat, stirring constantly, then let cool at room temperature.
Add 1 tablespoon of berry or fruit jelly powder to 1 glass of jam. It is better if the raw materials for the powder are the same as for the jam itself. That is, for example, for apple jam, take apple powder, for pear jam, pear powder, for cherry jam, cherry powder.
Thicken the jam with starch: potato or corn. It is preferable to take corn, as it has a less pronounced taste. Proportions - 1–2 teaspoons of starch (the amount depends on the initial consistency of the sweet mass) per 1 cup of jam. Starch, like semolina, needs to be cooked with jam for 3-5 minutes. And don't forget to cool the mixture before adding it to the pies.
Add 1 tablespoon of breadcrumbs for each cup of jam. It is advisable to take crackers from a white bun without additives. Black crackers will give the finished baked goods a rye flavor.
You can also use ground biscuits to thicken. Take a neutral flavored cookie, place it in a ziplock bag, seal it tightly, place it on the counter and crush it with a rolling pin. Or grind the confectionery product in a blender. For 1 glass of jam, 1 tablespoon of crushed cookies will be enough.

To fry pies from yeast and unleavened dough, form ovals or circles. Roll out the dough, cut out the shape you need using a glass, bowl or special mold. You can simply pinch off a piece of dough and form a shape with your hands.

Place the filling in the center of the finished circle or oval. Gather the edges inward and pinch in the center.

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If you want to make elongated pies, pinch the edges of the dough as shown in the video.

To fry yeast or non-yeast pies, be sure to seal the dough tightly. Since the products will need to be turned over during cooking, leaving the jam open is unacceptable.

If you decide to bake pies in the oven, you can get creative. For example, cut longitudinal holes on the sides of circles or ovals and cross the resulting strips of dough.

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Also make puff pastry pies closed for cooking in a frying pan so that you can fry them on both sides. For square, round, oval, triangular and any other pies (even a flower, even a heart), cut out the desired shapes from the dough. Place the filling on one figure, cover the other on top. Press the edges with a fork.

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For the crescent, place the filling on half of the circle, cover with the other half and press the edges. In the same way, you can make a square pie from a rectangular layer of dough and a rectangular one from a square one.

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In the case of baked puff pastries, feel free to let your imagination run wild. Since they don't need to be turned over, you can safely leave the jam uncovered. You can, for example, make such a beautiful braid:

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Or even this masterpiece:

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How to fry pies

To fry yeast and yeast-free pies, heat a little vegetable oil in a frying pan. Place the pies with the seam side down so that it does not come apart during cooking, and fry over high heat for 2-3 minutes. Then turn over and brown on the other side.

Place the finished fried pies on paper towels or napkins to remove excess oil.

Puff pastry products should be deep fried. Therefore, fill the pan with enough oil so that the pies float in it without touching the bottom. Carefully lower the pieces into the oil and fry for 2-3 minutes on each side.

How to bake pies

Place the pieces on a baking sheet greased with oil or lined with parchment paper. Leave about 1 cm between the pies to prevent them from sticking together.

To make the baked goods shine, cover the pieces with a thin layer of beaten egg.

Bake puff pastries for 10–15 minutes at 200–220°C, the rest for 20–25 minutes at 180–200°C.

The baking time for yeast and yeast-free pies can be increased by 3–5 minutes if you use a lot of dough. You can assess the readiness of the dish using a toothpick or wooden skewer. Pierce the edge of the pie where there is no jam. If there is still a damp mass left on the stick, the products need to be kept in the oven.

You can determine the readiness of puff pastries by their appearance. Well-baked dough is golden and dry.